1. Thinly slice the lamb and place in a large bowl. Shake hot curry powder and cumin powder over the lamb and mix well.

2. Add the black bean and garlic sauce and soy sauce to the lamb and make sure that it's evenly coated.

3. Coat a large cast iron pan with a slick of sesame oil and turn up the heat to medium-high. When it's adequately hot, add the chopped garlic, ginger, and chili and let it sizzle. Stir around with a wooden spatula. Once that's golden, add the lamb to the pan. Make sure the lamb is evenly distributed over the surface of the pan. Let the lamb cook for before stirring so that it gets browned.

4. Once the lamb is browned on both sides, throw in the scallions and green beans/haricots verts and stir around. When they are tender, pluck off the Thai basil leaves and add them to the pan. Turn down the heat to low and cook for another couple of minutes. Serve immediately over steamed jasmine rice.